"Farinaceous" Quotes from Famous Books
 ... and it may be stated generally that the various methods of treatment proposed aim at the elimination as far as possible of these constituents from the diet. Hence it is recommended that such articles as bread, potatoes and all farinaceous foods, turnips, carrots, parsnips and most fruits should be avoided; while animal food and soups, green vegetables, cream, cheese, eggs, butter, and tea and coffee without sugar, may be taken with advantage. As a substitute for ordinary bread, which most persons find it difficult to ...
— Encyclopaedia Britannica, 11th Edition, Volume 8, Slice 3 - "Destructors" to "Diameter" • Various
... Clericum formerly fed; And which having lately himself decompounded, Just to see what 'twas made of, he actually found it Composed of all possible cookable things That e'er tript upon trotters or soared upon wings— All products of earth, both gramineous, herbaceous, Hordeaceous, fabaceous and eke farinaceous, All clubbing their quotas, to glut the oesophagus Of this ever greedy and grasping Tithophagus.[2] "Admire," exclaimed Tomkins. "the kind dispensation "By Providence shed on this much-favored nation, "In ...
— The Complete Poems of Sir Thomas Moore • Thomas Moore et al
... the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... greatest satisfaction. Certainly fat and sugar would be more to one's taste; in fact those seem to me to be the great stand-by for one in this extraordinary continent: not that I mean to depreciate the farinaceous food; but the want of sugar and fat in all substances obtainable here is so great that they become almost valueless to us as articles of food, without the addition ...
— Successful Exploration Through the Interior of Australia • William John Wills
... increasing difficulty with which life is maintained as we pass from the southern peninsulas to the more rigorous climates of the north? There is a relationship between the mean annual heat of a locality and the instincts of its inhabitants for food. The Sicilian is satisfied with a light farinaceous repast and a few fruits; the Norwegian requires a strong diet of flesh; to the Laplander it is none the less acceptable if grease of the bear, or train oil, or the blubber of whales be added. Meteorology to no little ...
— History of the Intellectual Development of Europe, Volume I (of 2) - Revised Edition • John William Draper
... either drawn out into a cylinder, or shortened into a flat disc. We have also an almost infinite diversity in the colour and state of surface of the fruit, in the hardness both of the shell and of the flesh, and in the taste of the flesh, which is either extremely sweet, farinaceous, or slightly bitter. The seeds also differ in a slight degree in shape, and wonderfully in size (page 34), namely, from six or seven to more than twenty-five millimetres ...
— The Variation of Animals and Plants under Domestication - Volume I • Charles Darwin |
